Arroz con Pollo

Ingredients

• 1.5 cups long-grain rice
• 6 bone-in chicken thighs
• Salt, pepper, 1 tsp cumin, 1 tsp paprika
• 2 tbsp oil
• 1 onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken stock
• 1/2 cup frozen peas
• 1/4 cup green olives, sliced
• Fresh cilantro, lime wedges

Method

1. Season: Season chicken with salt, pepper, cumin, paprika. Sear skin-side down 5 min. Flip, 2 min. Remove.

2. Sauté: Sauté onion and pepper 4 min. Add garlic, 1 min. Add rice, toast 1 min.

3. Add: Add tomatoes and stock. Nestle chicken on top, skin-side up.

4. Step: Cover, simmer 20 min until rice is tender and chicken is cooked through.

5. Add: Add peas and olives in last 5 min. Garnish with cilantro and lime.

What You're Practicing

• One-pot technique: the chicken flavors the rice as they cook together.
• Keeping chicken skin above the liquid maintains crispiness.
• This is the Latin American cousin of paella — same concept, different spice profile.